Classic Cream Cheese Pound Cake

Blog_3469910370_2c451700bf_o Image credits: Annie Seats via https://www.flickr.com/photos/27129991@N03/

Posted on 12/07/2016

Prep time: 10 min

Cook time: 1 hr 40 min

Yield: 1 Cake

With a crunchy crust on the outside and a dense and moist inside, this will be your new go-to cake for any occasion! Simple, yet elegant, this dessert is excellent straight from the oven with coffee and fresh fruit. In addition, this lightly sweet cake is also the perfect base to dress up with an endless variety of glazes and other toppings. Our favorites include a chocolate praline glaze or strawberries and whipped cream.

Ingredients

  • 6 large eggs (room temperature)
  • 1 1/2 Cups Butter, salted (room temperature)
  • 3 Cups Granulated Sugar
  • 1 8oz Package Cream Cheese (room temperature)
  • 3 Cups All Purpose Flour
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Pure Almond Extract (can substitute Pure Vanilla Extract if preferred)

Directions

  1. Preheat oven to 325 degrees F.
  2. Cream butter and sugar together until smooth.
  3. Add cream cheese and blend until smooth.
  4. Add eggs, one at a time, blending well between each addition.
  5. Add salt and Almond extract, blending well.
  6. Add flour one spoonful at a time, blend until smooth.
  7. Grease 10'' bundt pan with butter and flour, be sure to tap out excess flour.
  8. Pour batter into pan and bake in the center of oven for 1hr and 40min.
  9. After baking, allow to cool in pan for approx. 10min before transferring to cooling rack. Allow to cool completely before adding glaze or frosting.